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by Gorgona @astghtrdatyann
The most amazing keto chocolate chip cookie with no artificial sweetener aftertaste or nut flour flavoring. Makes 18 cookies.
Preheat oven to 350°F (177°C). Line cookie sheets with parchment paper and set aside.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, cream together softened butter with sugar free sweetener until fluffy using an electric mixer. Mix in egg and vanilla extract.
Slowly mix in the dry ingredients until combined, then stir in the chocolate chips.
Using a 1-inch cookie scoop or tablespoon, scoop out balls of cookie dough and place on the parchment-lined baking sheet. Flatten each ball by pressing down with a spatula or the back of a spoon. Space cookie dough about 1 inch apart.
Bake at 350°F (177°C) for 8 to 10 minutes.
Remove cookies from the oven and let sit on the baking sheet for 2 to 4 minutes — cookies will continue to harden as they cool. Once cool enough to handle, transfer to a wire rack to cool further.
